Orange Chicken from Panda Express

Ingredients for 3 servings:

• 900 g boneless, skinless chicken thighs or chicken breast
• 1 tsp white pepper
• 1 tbsp salt
• 120 g cornstarch
• 360 g flour
• 360 ml water
• 1 egg(s)
• 2 tbsp oil
• 600 ml oil for frying
• 3 tbsp oil
• 3 tsp, leveled chili flakes
• 3 tbsp garlic, chopped
• 1 tsp, heaped ginger root, chopped
• 330 g brown sugar
• 180 ml orange juice
• 180 ml white table vinegar
• 6 tbsp soy sauce
• 6 tbsp water
• 6 tbsp cornstarch
• 2 tsp sesame oil

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 5 minutes

based on Tasty

On a cutting board, cut the chicken into 2 x 2 cm cubes and set aside. In a medium mixing bowl, combine the salt, pepper, cornstarch, and flour and stir to combine. Add the water, oil, and egg and stir to a pancake batter consistency. Add the chicken and refrigerate for 30 minutes. Heat the oil in a wok or frying pan to 180°C. Carefully add the chicken cubes and fry for 5-6 minutes, until lightly golden brown. Remove the chicken cubes from the pan and place them on a plate lined with kitchen paper. For the orange sauce, heat a frying pan over medium or high heat and add the oil. When the oil is warm, add the chili flakes, garlic, and ginger and stir for 30 seconds. Add the sugar and stir to combine. Add the orange juice and let the sugar dissolve in the liquid, stirring occasionally. Combine the cornstarch and water in a separate bowl and add to the pan. Continue stirring the sauce until it reaches the consistency of maple syrup. Add the chicken cubes and coat completely with the sauce. Remove from the pan and drizzle with sesame oil.